June 7, 2015 at 12:58 pm
· Filed under Cookies, Dessert, Gluten-Free, Unleavened

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)
Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone. Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.
recipe from Barefoot in the Kitchen
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July 1, 2013 at 5:28 am
· Filed under Gluten-Free, Main Dish
- 1/2 pound mango, chopped (about 1 1/2 C)
- 1/2 C red bell pepper, chopped
- 1/3 C onion
- 2 T chopped cilantro
- 1 T rice vinegar
- salt and pepper
- 1 egg
- 1/3 C shredded unsweetened coconut
- 3 pounds boneless chicken breasts
- 3 T coconut oil
In a small bowl, combine the the first six ingredients.
In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown. Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake at 350 degrees until cooked through, about 12 minutes. Serve over brown rice, and top with the mango sauce.
adapted from http://www.rachaelraymag.com
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January 12, 2019 at 7:11 pm
· Filed under Dessert, Gluten-Free
- 1 cup peanut butter
- 1 cup honey
- 6 cups oat cereal O’s
- 1 C unsalted peanuts, optional
Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. If desired, add peanuts. Spread onto a parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut the bars and freeze again on the pan. Later, separate the bars and place in a zip-lock bag in the freezer. Thaw slightly before eating.
Adapted from healthyfoodforliving.com
This is a quick and easy replacement for No-Bake Energy Bars.
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December 9, 2015 at 11:30 am
· Filed under Dessert, Gluten-Free

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!
Cake:
2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a food processor, combine the thawed cauliflower, sucanat, milk, vanilla, and chocolate chips. Process until smooth with no lumps. (This will take a few minutes.) In a separate bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined. (Don’t over mix.) Pour into a greased 8″ x 8″ baking dish. Bake at 350 degrees for 35 minutes. (It should still be soft to touch.) Let cool; frost if desired. Store in the refrigerator.
Reese Fudge Frosting:
1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract
Blend until smooth. Spread on cooled cake.
recipe adapted from Chocolate Covered Katie
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February 21, 2017 at 8:34 pm
· Filed under Gluten-Free, Main Dish
- 1 pound chicken tenders (boneless and skinless)
- 2 cans organic corn
- 2 cans mild chili beans
- 2 cans black beans
- 1 jar salsa
- 6 T taco seasoning mix (or 2 packages from the store)
Place raw chicken in the bottom of a crockpot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve in a bowl. Top with shredded cheese, green onions, lettuce, tomatoes, or sour cream. Serve tortilla chips on the side.
Love this, Bec! Thanks for sharing!
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April 16, 2018 at 2:16 pm
· Filed under Dessert, Gluten-Free
- 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
- 1 cup honey granules (or sugar)
- 1/4 cup maple syrup
- 3 Tbs cocoa
- vanilla to taste
Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.
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January 27, 2020 at 8:03 pm
· Filed under Bread, Gluten-Free
- 4 very ripe bananas, mashed
- 1/3 C coconut oil
- 1/2 C sugar
- 2 large eggs
- 1 t vanilla
- 1 t. baking soda
- 1 1/2 C Pillsbury gluten-free all purpose flour
- optional: blueberries, walnuts, or raisins
Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.
adapted from mamaknowsglutenfree.com
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February 22, 2014 at 8:15 pm
· Filed under Gluten-Free, Salad, Side Dish

Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
- 1/2 avocado, diced
- 1/2 cup chopped tomato
- 1/2 cup salsa (I used Newman’s Own pineapple salsa)
- 2 Tbs olive oil
- 2 Tbs lemon juice
- 1 tsp cajun seasoning
- salt and pepper, to taste
Additional Toppings:
- fresh parsley or cilantro
- tortilla chips
Directions:
Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.
From Blog of Joy
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June 19, 2014 at 7:46 pm
· Filed under Dessert, Gluten-Free, Unleavened
- 3 T raisins
- 3 T coconut
- 3 T chocolate chips
- 1/4 C peanuts
- 1/4 C sunflower seeds
Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.
From: Healthy Yummies for Young Tummies
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January 22, 2014 at 3:16 pm
· Filed under Breakfast, Gluten-Free
- 6 cups oats
- 4 t baking powder
- 2 t salt
- 1 t ground cinnamon
- 4 eggs
- 2 cup buttermilk (or almond milk)
- 1/2 cup sucanat (or brown sugar)
- 1/2 cup honey
- 1/2 cup applesauce
- 1/2 cup coconut oil
- 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries
Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.
9 servings
adapted from Taste of Home Most Requested Recipes
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